Lemon-Basil Mahi-Mahi
AuthorDylan WerthDifficultyIntermediateSurprisingly enough, fennel makes an excellent foil for fish without the aluminum toxicity. Baking fish on a bed of fennel stems adds a delicate flavor as well! Serve with your choice of vegetables.
1 Fennel (Stems and Leaves)
6 Mahi-Mahi Filets
2 tbsp Fresh Basil (chopped)
2 tsp Fresh Dill (chopped)
1 tbsp Fresh Thyme
1 tsp Fresh Sage (chopped)
1 Lemon
Sea Salt & Pepper to taste
1
Lay the fennel stems and leaves in a glass baking dish.
2
Place the Mahi-Mahi filets on top of the fennel and add sea salt and pepper to taste.
3
Sprinkle the Basil, Dill, Sage, and Thyme evenly on top of the Mahi-Mahi filets. Add lemon slices on top.
4
Bake at 400º for 25 minutes.
5
Squeeze the lemon juice on the Mahi-Mahi.
6
Serve with your choice of vegetable.
Ingredients
1 Fennel (Stems and Leaves)
6 Mahi-Mahi Filets
2 tbsp Fresh Basil (chopped)
2 tsp Fresh Dill (chopped)
1 tbsp Fresh Thyme
1 tsp Fresh Sage (chopped)
1 Lemon
Sea Salt & Pepper to taste